Shrimp Scampi over Gemelli (Barilla brand). I started out making a roux, butter and flour, letting it cook for about 45 minutes over medium heat. Then I seasoned it with salt and pepper, basil, and fresh garlic, and added about 1/2 to 3/4 cup of white wine. I let this cook down for about another 20-30 minutes. As I was cooking my pasta, I added some of the pasta water to thin out the sauce a bit, but not too much... I prefer a thicker scampi sauce, not thin and watery. Once the sauce was to my liking in taste and consistency, I added my shrimps which I had started in another pan and finished them off in the sauce.
I shot this handheld with available light, no flash.
Well done, Vince. A delicious recipe with a great picture to go with it. Thanks for sharing.
Vince68 wrote:
Shrimp Scampi over Gemelli (Barilla brand). I started out making a roux, butter and flour, letting it cook for about 45 minutes over medium heat. Then I seasoned it with salt and pepper, basil, and fresh garlic, and added about 1/2 to 3/4 cup of white wine. I let this cook down for about another 20-30 minutes. As I was cooking my pasta, I added some of the pasta water to thin out the sauce a bit, but not too much... I prefer a thicker scampi sauce, not thin and watery. Once the sauce was to my liking in taste and consistency, I added my shrimps which I had started in another pan and finished them off in the sauce.
I shot this handheld with available light, no flash.
Shrimp Scampi over Gemelli (Barilla brand). I star... (
show quote)
Vince, I'm just down the road from you. Call me for the next Italian meal
John Lawrence wrote:
Well done, Vince. A delicious recipe with a great picture to go with it. Thanks for sharing.
Thanks for looking and commenting John.
foodie65 wrote:
Vince, I'm just down the road from you. Call me for the next Italian meal
Thanks for looking and commenting. Good to see another local here on UHH.
Great part of the state and very good looking dish thanks for sharing
Joe
John Lawrence wrote:
Well done, Vince. A delicious recipe with a great picture to go with it. Thanks for sharing.
Well done. That is a great photo and your dish sounds great!
yorkiebyte
Loc: Scottsdale, AZ/Bandon by the Sea, OR
Vince68 wrote:
Shrimp Scampi over Gemelli (Barilla brand). I started out making a roux, butter and flour, letting it cook for about 45 minutes over medium heat. Then I seasoned it with salt and pepper, basil, and fresh garlic, and added about 1/2 to 3/4 cup of white wine. I let this cook down for about another 20-30 minutes. As I was cooking my pasta, I added some of the pasta water to thin out the sauce a bit, but not too much... I prefer a thicker scampi sauce, not thin and watery. Once the sauce was to my liking in taste and consistency, I added my shrimps which I had started in another pan and finished them off in the sauce.
I shot this handheld with available light, no flash.
Shrimp Scampi over Gemelli (Barilla brand). I star... (
show quote)
Yeah, flash usually NOT a good Idea with food shots (unless bounced to mimic window light). I'm betting this tasted awesome!
Papa j wrote:
Great part of the state and very good looking dish thanks for sharing
Joe
Yes, the Hudson Valley is a beautiful part of NYS. Thank you very much Joe.
Thanks for the thumbs up Gary.
JustJill wrote:
Well done. That is a great photo and your dish sounds great!
Thank you very much Jill. It was very tasty.
yorkiebyte wrote:
Yeah, flash usually NOT a good Idea with food shots (unless bounced to mimic window light). I'm betting this tasted awesome!
I'm a newbie when it comes to food photography. I made the recipe again a few days later, and took some shots using one light, constant on. I should have posted them both in this post.
And yes, it did taste awesome, hence the reason for making it again.
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